I absolutely love this recipe because there’s something so satisfying about turning simple ingredients into the most delicious, fresh homemade buns that fill my house with an irresistible aroma. Plus, kneading the dough by hand is such a therapeutic escape from the daily grind—it’s like crafting my own little pieces of joy!
My affection for creating Chinese bread stems from its uncomplicated yet delightful blend of basic components, which together provide an impressive array of nutrients. My recipe calls for the following: 3 cups of all-purpose flour, 1 tablespoon of active dry yeast, and 1 cup of warm water.
These form the foundation of a fluffy, risen bread. The recipe calls for 2 tablespoons of sugar and just 1 teaspoon of salt, a balance that makes the bread neither sweet nor savory.
The addition of 2 tablespoons of vegetable oil is crucial: It keeps the interior of the bread moist and tender.
Ingredients
Applies to all-purpose flour: Provides structure and texture; rich in carbohydrates.
Leavening agent; causes dough to rise by fermentation.
Active dry yeast.
Warm water: Makes yeast active; helps gluten come together.
Sugar serves several functions in bread making.
Its primary role is to feed the yeast.
Yeast is a living organism that ferments (or eats) sugar, and the result of that fermentation is carbon dioxide, which makes bread rise.
It’s not just any fermentation, and it’s not just any carbon dioxide, however, that makes great bread.
To create those desirable fermentation flavors and aromas, the yeast has to work not just on the sugar in the dough but also on the flour.
Salt: Boosts taste; fortifies the structure of dough.
Oil extracted from vegetables: Supplies moisture and softness; enhances the quality of the crumbs.
Ingredient Quantities
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 cup warm water (about 110°F)
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
1. In a small bowl, mix the warm water, sugar, and active dry yeast together. Stir gently and let it sit for about 5 to 10 minutes until it becomes foamy.
2. In a mixing bowl of ample size, combine the flour, which is all-purpose, and salt. Mix well so that the salt is evenly distributed throughout the flour.
3. Make a well in the center of the flour mixture and pour into it the yeast mixture together with the vegetable oil.
4. Using a spatula or your hands, mix it until a rough dough forms.
5. Move the dough onto a surface that is lightly floured and knead it for about 8 to 10 minutes until the dough is smooth and elastic.
6. Put the kneaded dough in a bowl that is lightly greased, cover it with a damp cloth or plastic wrap, and allow it to rise in a warm location for about 1 hour, or until it has more than doubled in size.
7. After the dough has risen, punch it down to eliminate air bubbles, then knead briefly on a floured surface.
8. Form the dough into a log, and then divide it into equal portions (generally about 8 to 10 pieces).
9. Shape each piece into a round bun or your chosen shape, placing them on a baking tray lined with parchment paper. Leave them uncovered for 20 to 30 minutes. The dough should puff up slightly in that time and is now ready to be baked.
10. Set the oven to 350°F (175°C) to bake the buns. The buns will need 15 to 20 minutes to cook sufficiently, reaching a golden brown appearance. Once out of the oven, the cooling step will require a wire rack, as these buns should be served not too hot and not too cold. Fresh is best! Enjoy—
Equipment Needed
1. Small bowl
2. Mixing bowl
3. Measuring cups
4. Measuring spoons
5. Spatula
6. Kitchen scale (optional for dividing dough)
7. Baking tray
8. Parchment paper
9. Oven
10. Cooling rack
11. Damp cloth or plastic wrap
12. Surface for kneading
FAQ
- Q: Can I use bread flour instead of all-purpose flour?Yes, you can use bread flour, but it might yield a slightly chewier texture as a result of its higher protein content.
- Q: Is there an alternative to active dry yeast?You may use instant yeast if you prefer. Use the same quantity, and you may not need to activate it in water first.
- Q: Can I make this recipe without sugar?Q: The yeast’s activation is assisted by the sugar, which serves as fodder for the tiny, single-celled organisms. You can lessen the amount of sugar, but if you decrease it too much, the little fungi might not be as enthusiastic in their work as they should be for optimum rise and texture.
- Q: How long should the dough rise?A: Allow the dough to rise for approximately 1-2 hours, or until it has approximately doubled in size. It is possible for rising time to vary according to the temperature of the room.
- Q: What should the dough’s texture be like?A: The dough must be smooth and elastic. If it is too sticky, you should add a little more flour; if it is too dry, you should add a little more water.
- Q: Can I add any fillings to the bread?You are permitted to add ingredients such as sesame seeds or scallions after the first rise, but before the dough is shaped.
- Q: How do I store leftover bread?To store bread for longer than 2 days, choose a method. You can use an airtight container and keep it at room temperature for 2 to 4 days, or take the radical freezing option, which doesn’t compromise quality.
Substitutions and Variations
When using all-purpose flour: Use bread flour for a chewier texture or whole wheat flour for a denser, more nutritious bread.
To substitute for active dry yeast, use an equal amount of instant yeast but omit the activation step with water.
To make warm water: Use milk if you want a richer flavor and a softer crumb.
Substituting sugar: Use honey or maple syrup in its place, but cut down the amount of water slightly to make up for the extra liquid.
To replace vegetable oil, try using melted butter for a richer flavor, or olive oil if you want a slightly different, yet delicious, taste profile.
Pro Tips
1. Hydration Check: Ensure the water temperature is just right (around 110°F) before mixing it with yeast. If it’s too hot, it might kill the yeast, and if it’s too cold, it won’t activate properly.
2. Kneading Technique: While kneading, resist the urge to add too much extra flour. A slightly sticky dough will yield softer buns. Use a dough scraper to help knead without adding excess flour.
3. First Rise: For the first rise, if your kitchen is cool, create a warm environment by heating your oven to the lowest setting briefly, then turning it off and placing the dough inside the oven with the door slightly ajar.
4. Even Shaping: When dividing and shaping the dough into buns, use a kitchen scale to ensure each portion is approximately the same weight. This helps them bake evenly.
5. Steam for Crust: Before baking, place a small oven-safe dish with water in the oven to create steam. This can help achieve a beautiful, slightly crisp crust on the buns while keeping them soft inside.
Chinese Bread Recipe
My favorite Chinese Bread Recipe
Equipment Needed:
1. Small bowl
2. Mixing bowl
3. Measuring cups
4. Measuring spoons
5. Spatula
6. Kitchen scale (optional for dividing dough)
7. Baking tray
8. Parchment paper
9. Oven
10. Cooling rack
11. Damp cloth or plastic wrap
12. Surface for kneading
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 cup warm water (about 110°F)
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Instructions:
1. In a small bowl, mix the warm water, sugar, and active dry yeast together. Stir gently and let it sit for about 5 to 10 minutes until it becomes foamy.
2. In a mixing bowl of ample size, combine the flour, which is all-purpose, and salt. Mix well so that the salt is evenly distributed throughout the flour.
3. Make a well in the center of the flour mixture and pour into it the yeast mixture together with the vegetable oil.
4. Using a spatula or your hands, mix it until a rough dough forms.
5. Move the dough onto a surface that is lightly floured and knead it for about 8 to 10 minutes until the dough is smooth and elastic.
6. Put the kneaded dough in a bowl that is lightly greased, cover it with a damp cloth or plastic wrap, and allow it to rise in a warm location for about 1 hour, or until it has more than doubled in size.
7. After the dough has risen, punch it down to eliminate air bubbles, then knead briefly on a floured surface.
8. Form the dough into a log, and then divide it into equal portions (generally about 8 to 10 pieces).
9. Shape each piece into a round bun or your chosen shape, placing them on a baking tray lined with parchment paper. Leave them uncovered for 20 to 30 minutes. The dough should puff up slightly in that time and is now ready to be baked.
10. Set the oven to 350°F (175°C) to bake the buns. The buns will need 15 to 20 minutes to cook sufficiently, reaching a golden brown appearance. Once out of the oven, the cooling step will require a wire rack, as these buns should be served not too hot and not too cold. Fresh is best! Enjoy—
